Spring is turning into summer, temperatures are soaring, and the time for strawberry ice cream is now. I’ve been buying beautiful, sweet, local berries at the Farmer’s Market for weeks now and this week is no exception. Last week I ate the strawberries fresh as a snack, as dessert, in salad, and even blended a few into a salad dressing. But this week, with 100 degree heat quickly approaching, I needed something frozen.
This ice cream might seem a bit extravagant with the heavy cream, egg yolks, and vanilla bean, but homemade ice cream is meant to be a treat and I like it rich. Perhaps next week I’ll give you a more figure-friendly sorbet recipe, but there’s nothing wrong with splurging on real ice cream from time to time. Enjoy! Continue reading →